Heat coconut oil in a skillet to medium. Add onion and cook for 5 minutes. Add broccoli and kale and cook until tender, about 8 more minutes.
Spray a 9 x 13 baking dish with oil. Scatter bread cubes on the bottom of the dish. Sprinkle with 4 ounces cheddar cheese, 2 ounces goat cheese, cooked vegetables, sun dried tomatoes and quinoa.
In a large bowl whisk together eggs, milk, salt and pepper. Pour on top of casserole. Cover with plastic wrap and let sit for 30 minutes. (You may also refrigerate overnight and bring to room temperature before baking.) Sprinkle with remaining cheese and bake until set, about 40 to 50 minutes. Let rest for 10 minutes prior to serving